Sourdough pie crust is so delicious, easy, and buttery. Mmmm, oh so buttery. May 7th is national coconut cream pie day though. So, I decided to try my crust recipe with coconut oil instead of butter. It worked well, with a few tweaks in the preparation. For instance, I would not suggest working with cold coconut oil as you would cold butter. It becomes much to hard and impossible to knead in. Go for room temperature-neither melted nor hardened. Secondly, when baking, my crust wanted to slide down the sides. This could have been from my pan choice, or lack of proper prep work from my 7yr old helper. So, just be mindful, keep your eye on it, and be sure to press the top of the crust sufficiently. One other thing to keep in mind, though this crust is crunchy and delicious, it does not brown up quite the same as a butter crust. Otherwise, it is easy as pie and delicious as it too.
1.5c all purpose flour
1 c. coconut oil room temperature